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A photo of my Chicken Stir-Fry with Noodles recipe with chop sticks in the background
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5 from 6 votes

Chicken Stir-Fry with Noodles

This chicken stir-fry with noodles is super delicious and full of veggies. Its quick and easy to make, plus its a great way to use up any vegetables lying around the kitchen.
Prep Time15 mins
Cook Time15 mins
Marinading Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken Stir-Fry, Chicken Stir-Fry with Noodles, Stir-Fry
Servings: 2 People
Calories: 642kcal

Equipment

  • Large Pot
  • Large Wok

Ingredients

Chicken Marinade (30+ minutes)

  • 1 Skinless chicken breast finely sliced
  • 15 ml Light soya sauce
  • 5 ml Dark soya sauce

Stir-Fry Sauce

  • 40 ml Light soya sauce
  • 20 ml Dark soya sauce
  • 20 ml Rice wine vinegar
  • 20 ml Mirin

Stir-Fry

  • 200 g Noodles
  • Vegetable oil
  • 2 Garlic cloves minced
  • 15 g Ginger minced
  • 100 g Snap Peas
  • 1 Pak choi washed & sliced
  • 1 Red onion finely sliced
  • 1 Red pepper sliced
  • 1 Spring onions sliced
  • Chilli finely sliced
  • 1 handful Coriander to garnish
  • Sesame seeds

Instructions

Chicken Marinade

  • Place the chicken marinade ingredients into a mixing bowl or plastic bag and mix thoroughly. Cover and marinate in the fridge for at least 30 minutes.

Stir-Fry Sauce

  • In a mixing bowl lightly whisk together all the ingredients from the ‘Stir-Fry sauce’ section and set aside.

Stir-Fry

  • Bring a large pot of generously salted water to the boil and cook the noodles until al dente. Drain and place to the side.
  • Heat a large wok over medium high heat for 1-2 minutes or until completely hot and almost smoking. Add vegetable oil and quickly shake it around the pan. Quickly add the chicken and stir fry for 3-4 minutes, until all the meat is golden.
  • Add garlic & ginger and saute for 30 seconds. Add the green beans, pan choi, red onion, red pepper, chilli and the white part of the spring onion (saving the green part for the garnish) and stir fry for a further 2-3 minutes (add a tablespoon of water if the wok gets too hot and starts to burn).
  • Add the stir-fry sauce and stir constantly for 5 seconds. Add the noodles and stir fry until hot.
  • Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.

Notes

  • For best results marinade the chicken overnight in the refrigerator
  • Mirin can be swapped with 20ml of sake plus 10g of sugar
  • Reduced sodium soya sauce can be used to make this recipe even healthier